Jerk Seasoning

< Return to recipes

Rub this heady paste into pork, lamb, or chicken and let the meat marinate for a good long time—overnight is best. The scotch bonnet peppers give the seasoning a searing heat as well as a sweetly aromatic quality that together provide the characteristic Jamaican taste. Cook jerked meat long and slow over moderately hot or cooler coals.

Cooking Method:
Binding Binding
  • Ingredients
  • Buy ingredients available from Lobel's
  • Lobels Logo
    1/2 cup finely chopped onions
    1/3 cup finely chopped scallions, 4 to 6 scallions
    1/4 cup firmly packed fresh thyme leaves and tender stems
    4 cloves garlic, finely chopped
    2 tbsp. fresh orange juice
    2 tbsp. fresh lime juice
    2 tbsp. hot pepper sauce, made from scotch bonnets or habanero chilies, if possible. Or 1 to 3 scotch bonnets or habanero chilies, seeded and minced, depending on taste
    1 tbsp. finely chopped fresh ginger
    2 tsp. ground coriander
    2 tsp. black pepper, freshly ground
    1 tsp. salt
    1/2 tsp. ground nutmeg
    1/2 tsp. ground cinnamon


    Combine all the ingredients in a small bowl and mix to form a coarse paste. Use immediately or transfer to a glass jar, cover and refrigerate for as long as 1 month.